4 Ingredient Vegan Chocolate Ice Cream (Dairy-Free, No-Churn Option)
Make this 4-ingredient vegan chocolate ice cream in minutes! No dairy, no eggs, no fancy equipment—just creamy, chocolatey perfection.
4
Ingredients
- 1 400 ml can full-fat coconut milk
- ½ cup coconut sugar or granulated sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoons cornstarch or tapioca starch
- 1 teaspoon vanilla extract optional, but recommended
- Pinch of sea salt
- ¼ cup chopped dark chocolate or vegan chocolate chips optional
Instructions
Blend the base:
- In a blender, combine the coconut milk, cocoa powder, sugar, cornstarch, vanilla (if using), and salt. Blend until fully smooth and creamy.
Churn method (if using machine):
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. In the last minute of churning, add the chocolate chips or chunks, if using.
No-churn method:
- Pour the mixture into a zip-top freezer bag, flatten it, and freeze until solid (about 4–6 hours). Once frozen, break into chunks and process in a food processor until smooth and creamy. Add the chocolate chips and pulse a few times to mix in.
- Serve immediately for soft-serve texture or transfer to a container and freeze for 1–2 hours for a firmer scoop.
Notes
Store in an airtight container in the freezer for up to 1 week.
Let sit at room temp for 10–15 minutes before scooping if frozen solid.
Feel free to double the recipe for a larger batch.